THE BEST WHITE CAKE RECIPE

This is my favourite cake recipe! This cake is light, tender, moist, and topped with a buttercream frosting.

I understood this white cake required to be tender, mild, fluffy, and moist. After a few trial and error, I eventually discovered the recipe! I baked a cake box combination that was white to compare it and my husband said that my version was better and had more taste. That's what I predict a triumph!

This is my favourite cake recipe! This cake is light, tender, moist, and topped with a buttercream frosting.

Course Dessert
Cuisine American
White layer cake, white cake recipe

ingredients

For the cake:

1. 2 and also 3/4 cups (305 g ) cake flour (spooned & leveled)
2. 1 tbsp baking powder
3. 3/4 tsp salt
4. 2 teaspoons clear vanilla extract or vanilla extract
5. 1 cup (230 g ) unsalted butter softened to room temperature
6. 1 plus 3/4 cup (350 g ) granulated sugar
7. 5 egg whites area temperature
8. For Your vanilla buttercream frosting:
9. 1 and 1/2 cups (340 g ) unsalted butter softened to room temperature
10. 4 and also 1/2 cups (540 g ) powdered sugar
11. 3 tbsp (45 ml) heavy whipping cream
12. 1 tbsp clear vanilla extract or pure vanilla extract
13. 1/8 tsp salt

directions

To create the cake that is :

1. In a large bowlwhisk together the cake flour, baking powder, and salt. Put aside.
2. Combine the buttermilk and stir till blended and vanilla extract in a measuring cup. Put aside.
3. From the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl cream together sugar and the butter for approximately 4-5 minutes or till fluffy and light.
4. Add the dry ingredients into the creamed sugar and butter in 3 enhancements alternating with the buttermilk mix (start and end with the dry components ) on low rate. Mix in each addition until just combined, making certain to not mix the batter.
5. Beat into stiff peaks. Fold half of the egg whites to the batter, then fold in the egg whites until blended.
6. Pour into the prepared cake pans and then spread into one layer. Gently tap on the cake pans onto the counter to release any air bubbles.
7. Bake in 350°F to get 28-32 minutes until a toothpick comes out clean. Remove from the oven and allow to cool in the pan for approximately 20 minutes, then remove the cakes and then move to a wire rack to cool.
8. From the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl beat on medium speed till smooth.
9. Add the cup at a time stopping to scrape down the sides of the bowl.
10. Insert vanilla extract the heavy cream, and salt and blend on medium speed until blended, making sure to scrape the sides of the bowl down.
11. Amount the tops of each cake with a cake or knife leveler. Put among the cakes top with a layer of frosting, and smooth it out. Put the next layer and then apply the rest of the frosting.
12. Store cake in the fridge for up to four times in an airtight container.

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